Cajun Alfredo Sauce

This creamy sauce is seasoned with cajun spices and freshly grated parmesan cheese to make the perfect Cajun Alfredo sauce. Toss it with pasta for a fettuccine alfredo, or add in your favorite proteins like cajun chicken, andouille sausage, or blackened shrimp for a satisfying meal.

Course Main Course

Cuisine American, Cajun

Keyword alfredo, pasta

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 633kcal

Author Lauren LeBlanc

Equipment

Sauté pan
Whisk
food scale
Microplane
Measuring cups
Measuring spoons
Large pot

Ingredients

1 shallot finely diced
3 cloves fresh garlic minced
½ cup dry white wine like sauvignon blanc or chardonnay
6 tablespoons unsalted butter
2 cups heavy whipping cream substitute for half and half for a slightly lighter version
1 cup parmesan cheese freshly and finely grated (about 1.5 ounces)
2-3 teaspoons cajun seasoning
2 tablespoons fresh parsley finely chopped, substitute for green onions or chives
½ pound pasta like fettuccine, linguine, penne

Instructions

BOIL: Set a large pot of salted water to boil. Cook pasta to al dente according to package directions. Reserve about 1 cup of pasta water and set aside.
½ pound pasta
PREP: While the pasta is boiling, dice shallot and mince garlic. Chop parsley. Grate parmesan cheese. Measure out other ingredients. Heat a sauté pan over medium-low heat.
1 shallot, 3 cloves fresh garlic, 1 cup parmesan cheese, 2 tablespoons fresh parsley
SAUTÉ: Melt 2 tablespoons of butter, then sauté shallots with a pinch of salt for about 3 minutes until turning translucent. Add in garlic and cook until fragrant, about 30 seconds.
DEGLAZE: Deglaze with white wine and scrape up any fond on the pan. Allow to simmer for a few minutes until alcohol has burned off.
½ cup dry white wine
WHISK: Add in the rest of the butter (4 tablespoons) and melt. Whisk in heavy whipping cream, parmesan cheese, and cajun seasoning. *Start with a little cajun seasoning and add more as needed.
2 cups heavy whipping cream, 2-3 teaspoons cajun seasoning
SIMMER: Simmer for a few minutes, until desired consistency. Sauce will continue to thicken as it cools. Stir in parsley and remove from heat. Season with salt and pepper to taste if needed.
TOSS: Add cooked pasta to sauce with a splash of reserved pasta water as needed and toss to coat.
SERVE: Serve warm topped with additional parmesan cheese and parsley, and a side of garlic bread. Option to add protein of choice like chicken or shrimp.

Notes

This makes 2 large servings or 4 smaller servings.
Make your own cajun seasoning with this Homemade Cajun seasoning recipe.
Sauce is too thin - This shouldn’t happen if you are using heavy cream, but if sauce is too thin, allow it to simmer for a few more minutes to reduce and thicken up.
Sauce is too thick - If the cream sauce over-reduces, it may become too thick. You can loosen up the sauce with a splash of pasta water or chicken broth.
Sauce breaks - If your creamy pasta sauce breaks (fat separates from the liquid), add a splash of cream and whisk the sauce vigorously until it blends together again. You can also do this with an immersion blender.
How to store leftovers: Store leftover pasta and sauce separately if possible. Store in an airtight container in the refrigerator for 3-4 days.
How to freeze: I do not recommend freezing alfredo sauce.
How to reheat: Reheat pasta and sauce in a nonstick saucepan over medium-low heat with a splash of water or milk while stirring until fully reheated. See this post How to Reheat Alfredo Sauce for all the best ways to reheat your creamy pasta.

Nutrition